Location: Cabramatta, NSW Full-Time: Immediate start Reports to: Sous & Head Chef Salary range: $76,600 - $80,000 Job Closure date:31/8/2025 Position Overview: Mygration is engaged to source the following position for our client Inspired by Sydney’s iconic fire-driven kitchens, our client is an award-aspiring fine dining establishment where the Grill Section is the beating heart. They specialize in precision live-fire cooking, showcasing ethically sourced dry-aged beef, line-caught seafood, and seasonal produce. Our Client is seeking a skilled, disciplined, and passionate Chef de Partie to command their high-stakes Grill Section. This role demands deep technical expertise, leadership under pressure, and an obsessive commitment to consistency. Core Role Plan mise en place, manage proteins, master fire, lead service and train the brigade to deliver flawless dishes on time. Key Duties & Responsibilities
* Direct Commis in prep, service and deep cleans.
* Plan butchery, marinades, garnishes and sauces; hit volume and yield targets.
* Order proteins, seafood, fuel and dry goods; audit aging room stock.
* Slash waste via trim utilisation and portion accuracy.
* Enforce HACCP—temperature logs, labelling, weekly audits.
* Portion and trim premium cuts—ribeye, Wagyu, lamb—maximising yield and plate appeal.
* Dry-age oversight: monitor humidity, temp and pellicle trims.
* Control grill zones, fuel and ash; coach safe flare-up handling.
* Grill flagship proteins to probe-verified doneness and perfect crust; adjust for carryover heat on the fly.
* Sync with pass to prioritise tickets and keep flow smooth.
* Inspect every grilled element; reject anything sub-par.
* Present plates with intact sear marks, exact sauce placement and pristine garnish.
* Maintain speed under fire without quality drop.
* Coach butchery, fire craft and grill technique; run weekly knife and temp drills.
* Instil resilience and pursuit of excellence.
* Deep-clean grills, exhaust and grill equipment.
* Enforce flame, blade and lifting safety; report faults fast and implement fixes.
Qualifications & Skills Required
* Minimum 2 years as Demi Chef de Partie/CDP in a hatted grill/fine-dining kitchen.
* Physical resilience; calm under pressure; obsessive attention to detail and cost discipline
* Expert in dry-aged beef butchery, seafood fabrication, and live-fire management.
* Fluent in grill temperature profiling, resting principles, and carryover cooking.
* Proven ability to lead a section during several services while maintaining calm.
* Thrives in high temperature environments for long-hour shifts.
* Precision in mise en place planning, ordering, and stock rotation.
* Certificate IV in Commercial Cookery (or equivalent)
Apply
* Send CV with references and cover letter detailing grill-specific achievements experience and achievements
* Sponsorship available for right candidate